Method

1. Preheat oven to 180°C. Grease the base and sides of a 20cm (base measurement) square cake pan and line with baking paper.
2. Cook the sweet potato in a saucepan of boiling water for 5 mins or until just tender. Drain well.
3. Cut the bread into 2cm-thick slices, then cut each slice in half crossways. Layer the sweet potato, bacon, bread and spring onion in the prepared pan.
4. Whisk the egg and milk in a large jug until combined. Pour over the bread mixture in the pan and set aside for 5 mins to soak. Sprinkle with cheddar.
5. Place the cake pan in a large roasting pan. Add enough hot water to the roasting pan to come halfway up the side of the cake pan. Bake for 45 mins or until the egg mixture is set. Remove the cake pan from the water. Set aside to cool completely.
6. Turn the loaf out onto a clean work surface. Cut into slices.

Per Serve

Energy 2269kJ/543 Cals (26%) Protein 34g (68%) Fat 21g (30%) Sat Fat 8g (33%) Sodium 1134mg (57%) Carb 51g (16%) Sugar 12g (13%) Dietary Fibre 7g (23%)